ISO 5534:1985

Cheese and processed cheese — Determination of total solids content (Reference method)

Specifies a method, the principle of which consists in evaporatiing the water from a test portion in the presence of sand at a temperature of 102 +/- 2 degrees centigrade in a drying oven. The content determined is expressed as a percentage by mass.

OEN:

ISO

Langue:

English

Code(s) de l'ICS:

67.100.30

Statut:

Annulée

Date de Publication:

1985-06-05

Numéro Standard:

ISO 5534:1985